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December 19, 2011

Mint - White Chocolate Ganache

Well, somewhen in October I saw a huge box full with candy canes and though I have never really liked them, I took a bunch with me. I thought they might be handy to use in one or the other photo during the holiday time. Then I had the sudden idea to make macarons with mint-white chocolate ganache, but I had no time to bake them until today! After last week's baking "stress", it felt so good to spend some time making these macarons and relax.

Beat 40 g of egg whites with 25 g of sugar until it forms peaks. Meanwhile make the syrup: bring 100 g sugar with 35 g beet juice to boil and as soon as it has reached 110°C remove it from the heat and add it to the beaten egg whites in a thin stream while beating constantly. Keep on beating until it has cooled down, this takes about 10 minutes. Stir the other 40 g of egg whites, unbeaten to the sieved almond-icing sugar mixture. Preheat the oven to 150°C. Pipe macarons onto a silicon sheet or a baking paper covered baking sheet. Bake macarons for 13-15 minutes depending on the oven or a few minutes longer if you make bigger ones. For the ganache bring cream with mint leaves to the boil and pour it over the chopped chocolate. Add chlorophyll and stir until smooth. Refrigirate for 1-2 hours.

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